*Grandmother's Oatmeal Cookies*
Makes 3 dozen These are a good old fashioned cookie you will want to fill up your cookie jar with. They also freeze well. I like to toast the walnuts first. It enhances the nuttiness of them! Soft and cake-like with buttery crisp edges. 150g of raisins (1 cup) 225ml water (1 cup) 225g of butter, softened (1 cup) 190g sugar (1 cup)
2 large free range eggs, beaten 1 tsp vanilla 1 tsp baking soda 5 TBS raisins water 280g of plain flour (2 cups all purpose) 1/2 tsp each, ground cinnamon, ground nutmeg, ground allspice, salt 160g quick cooking oats (2 cups) 60g chopped walnuts Preheat the oven to 190*C/375*F/ gas mark 5. Butter several large baking sheets. Set aside. Put the raisins in a saucepan with the water. Bring to the boil, simmer for five minutes, then drain the raisins well, reserving the water. Cream together the butter and sugar together until light and fluffy. Beat in the eggs a bit at a time. Beat in 5 TBS of reserved raisin water, one at a time. Beat in the vanilla. Sift together the flour, soda and spices. Stir into the creamed mixture. Stir in the oats, walnuts and raisins to combine. Drop by the tsp onto the prepaared baking sheets, leaving plenty of space between. About 2 inches. Bake for 10 minutes, until the cookies are lightly browned and test done. Scoop off onto wire racks to cool. |
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